Last summer we visited our friends in Calgary and they made a version of the Glory Bowl for dinner. The beauty of this recipe is that you can add different proteins and veggies as you see fit. The sauce is so darn good that you could put it on a turd (as my lovely mother used to say) and it would taste good.
I often add feta, avocado and green onions. When I had it last summer my friend served it with fish. Either way it’s a great base for a yummy, easy meal.
This recipe comes from the Whitewater Cookbook which you can find here.
8 cups cooked brown rice – I made enough for the two of us and measure a cup per person.
2 cups beets, grated
2 cups carrots, grated
2 cups almonds, toasted
2 cups spinach leaves
2 cups tofu, cubed – I add tempeh cooked in a little oil and cubed.
Glory Bowl Dressing
1/2 cup nutritional yeast flakes*
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 1/2 cups vegetable oil – I just used 1/3 and it was fantastic
2 tbsp tahini paste – I used 1/3 of a cup. I have also used peanut butter.
Prepare your favorite brown rice and set aside.
Saute tofu cubes in a skillet.
Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender to prepare the dressing.
Add oil in a steady stream. You will have leftover dressing to use again.
Assemble the bowls by placing cooked brown rice into 8 bowls, top with beets, carrots, spinach leaves, almonds and sauteed tofu cubes.
Drizzle bowls with dressing.
*Nutritional yeast flakes can be found at the Kootenay Co-op, or most natural food stores.
So good on any kind of salad greens, spinach, rice, or grains.